Friday, January 16

These little babies are my favorite way to eat fried shrimp. They are just melt in your mouth F-A-N-T-A-S-T-I-C. Closing your eyes (and mute the noise of running crumb snatcher aka children) and you would swear you were lounging in sun soaked Hawaii. What really makes this dish is the dipping sauce. I could just drink it, its that good, but paired with the coconut shrimp...its my heaven. They are crispy with the perfect sweetness...did I say they were heaven?

Parrot Bay Coconut Shrimp

with Pina Colada Sauce

Pina Colada Dipping Sauce

1 cup sour cream

1/2 cup Pina Colada nonalcoholic drink mix

1/2 cup crushed pineapple (drained)

1/4 cup sugar*

Shrimp

6 cups of Vegetable oil (or as directed by deep fryer)

1 1/2 - 2 lbs of shrimp (40-48 shrimp peeled and deveined)

3 cups All Purpose Flour

2 1/2 Tablespoon sugar

1 Teaspoon salt

2 cups whole milk

1/4 cups Captain Morgans Parrot Bay Coconut Rum**

3 cups Panko (Japanese style) crumbs

2 cups coconut flakes

*Splenda can be used with same results

**Substituting 1/4 cups Pina Colada mix in place of Rum yields similar results

Heat fryer to 350 degrees or fill a large frying pan with enough oil to completely cover the shrimp (approx. 2 inches) and heat to medium high heat.

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comments:

You know I get on the internet after the kids are in bed and dinner was a few hours ago and shove these little tasty things in my face!!!! AGGHHH! I can only scream at the computer screen in my mind though. But really all these scrumptious morsels need to be banned from blogs. OK I am done now. :)